Beef Bourguignon – Mamas is a cold weather French recipe that’s worth the wait. It takes 3 1/2 hours to cook but the aroma, taste and texture makes it worth while. The combination of the beef, bacon, shallots, and rich gravy make it a classic that will never fade. Serve as a main dish with potatoes or rice for a perfect dish.
Beef Bourguignon – Mamas
Classic deep rich recipe that always goes down well.
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Add to CollectionServings: 6 people
Calories: 1188kcal
Ingredients
- 1.6 kg braising steak bitesize chunks
- 3 leaves bay
- 1 bunch thyme
- 2 bottle red wine drinkable
- 2 tbsp oil
- 3 large carrots cut into chunks
- 2 large onions roughly chopped
- 3 tbsp plain flour
- 1 tbsp tomato puree
- 1 knob butter
- 300 g bacon lardons
- 500 g shallots peeled
- 400 g mushrooms halved
Instructions
- Tip the beef into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/gas 6.
- Strain the marinated meat, keeping the wine.
- Heat half the oil in a large frying pan and brown the beef in batches.
- When completed, pour a little wine into the empty frying pan and bubble to release any caramelised bits from the pan.
- Heat the rest of the oil in a large casserole and fry the carrots, mushrooms and chopped shallots until they start to colour.
- Stir in the flour for 1 min, then add the tomato purée.
- Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
- Transfer to the oven and bake for 2 hrs until the meat is really tender.
- Serve with parsley and mashed potatoes.
Nutrition
Calories: 1188kcal | Carbohydrates: 23g | Protein: 104g | Fat: 74g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 304mg | Sodium: 2173mg | Potassium: 1486mg | Fiber: 1g | Sugar: 1g
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